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gluten-free

I’ve always loved fruit & oatmeal for breakfast, but recently I have been adding a new spin, which is full of protein and tastes amazing! It’s super easy to meal prep too! I make a batch on Sunday and prep 4 bowls for the week.

Makes 1 Serving

1/2 Rolled Oats

1 cup Water

Cinnamon

Pink Himalayan Salt

1/2 cup Plain Unsweetened Yogurt (I use dairy-free Kite Hill)

1 cup Berries

Stevia

To make the oatmeal, add oatmeal, water, cinnamon, and salt to a pot and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat and let cool.

Once cooled, add to a bowl, and layer on yogurt and fresh berries. Enjoy!

Since it’s comfort food season, I’ll occasionally throw in chili, tomato soup & grilled avocado & cheese sandwiches, or minestrone and paninis into our dinner mix. Mac and cheese is another easy staple to add as a side dish.

I’ve tried countless vegan mac & cheese recipes and they usually require a ridiculous amount of ingredients and never resemble the cheesy comfort dish. So I got basic and created my own, the same way I make it for my family, using only 4 ingredients and the result is amazing! This isn’t the type of measured recipe, but it’s super simple and can be made all in one pot! To add to the deliciousness, drizzle black truffle oil on once served!

Brown Rice Pasta

Daiya Cheddar Shreds

Earth Balance Butter

Original Unsweetened Cashew Milk

Pink Himalayan Salt, Fresh Ground Black Pepper

Truffle Oil (optional)

Boil the brown rice pasta until cooked. Strain, rinse in strainer and return to pot. Add 1-2 TBSP butter, and stir until melted. Add cheese by the handful as you are stirring, until melted and reached desired cheesy consistency. Add Cashew milk for creaminess, while stirring. Sprinkle salt and pepper to taste. Serve in bowls and drizzle with truffle oil.

I always look forward to my go-to breakfast, a tofu scramble loaded with veggies, cashew cheese, a drizzle of hot sauce and a slice of toast, but there’s something about Sunday mornings that makes me crave sweet indulgences. This weekend, I decided to try to whip up strawberry chia seed jam. I can’t believe I haven’t tried it in the past, it was so quick and easy and tastes absolutely delicious! It was amazing on sprouted grain toast with Earth Balance butter, but I can’t wait to try out thumbprint cookies for Christmas using the fresh jam! The fact that it’s guilt-free makes is an added bonus!

1 Bag Organic Strawberries, frozen

Agave Nectar (I use Organic Agave Five, only 5 calories!)

Chia Seeds

Place a bag of frozen organic strawberries into a pot and mash with a potato masher as they begin to cook. Once cooked through and mashed, add agave nectar to taste. Next add a generous amount of chia seeds until a thick consistency is reached. Transfer to a glass jar or bowl and let cool. Once cooled, seal the chia seed jam and place in the fridge to let flavors marry, for best taste!

One of my favorite lunch spots serves healthy Lebanese-American food. I love that they offer healthy and nutritious options on their menu like quinoa, kale, brown rice and fresh veggies. A dish I usually crave is made with well seasoned brown rice, beans, cooked vegetables, and topped with fresh Lebanese Salata. I had a serious craving for it and decided to recreate a version of my own. If you like food with a spicy kick, the mix of flavors is amazing!

Happy National Pizza Day! Pizza is one of my biggest weaknesses and (& biggest cravings!) So I try to make it as guilt-free as possible whenever I make it myself. Gluten free/vegan crust isn’t exactly the most cooperative recipe to make most of the time. I found this recipe, which if rolled out thinly, and added flour, it has been the most successful crust recipe I’ve made thus far.

Vegan Pizza Toppings

San Marzano Tomatoes, blended in blender

Granulated Garlic

Daiya Vegan Mozzarella

Mushrooms, sliced

Fresh Basil, chopped

After following the crust recipe, and baking accordingly, I evenly spread the pureed San Marzano tomatoes to the crust by the spoonful. Next I sprinkle granulated garlic. I cover with vegan cheese shreds, then top with sliced mushrooms and fresh basil. The ingredients marry together so well for a subtle burst of flavor.

I’ve been obsessed with the simplicity of this app, that pays you for scanning your grocery, beauty, and apparel receipts. Cash accumulates quickly, and you can transfer it into your Paypal account at any time. (Get a $10 bonus for signing up with this link or using this referral code: ethxieu when signing up with the app)

Shakeology has been apart of my daily morning routine for the last year. Vegan Chocolate is my go-t0, but Monday launched the newest flavor, Cafe Latte. If you’re a coffee lover it’s a must try, all the benefits sans the caffeine! (Cafe Latte is not vegan)

I usually make a couple vegan dishes for Thanksgiving, but ironically this is the first year I’m actually making Thanksgiving-inspired dishes, instead of my usual go-to’s. I’ve rounded up some yummy recipes, that I can’t wait to try next week. All recipes are vegan & gluten free. What are your favorite Thanksgiving dishes?